salmon patties are delicious over grits for breakfast, or salad for lunch or dinner.
Ingredients
454 gm
Atlantic salmon,wild, boneless
(thick skinless)
1/2 tsp
Salt and pepper
(Kosher; freshly ground)
2 tbsp chopped
Sweet onion
(grated)
2 tbsp
Mayonnaise
2 tbsp
Bread crumbs, plain
1 tsp
Dijon mustard
1 tbsp
Vegetable oil
(for cooking)
Instructions
Preheat the oven to 400°F. Line a small rimmed baking sheet with foil.
Sprinkle the salmon all over with salt and pepper and put on the prepared baking sheet. Bake until the white protein is just starting to come out of the fish, about 15 minutes.
When the salmon is cool enough to handle, transfer to a large bowl and flake the flesh. You should have 2 cups. Add the onion, mayonnaise, breadcrumbs, and mustard. Gently fold until well mixed, then season with salt and pepper. Shape into six 1-inch-thick patties (2 1/2 inches in diameter).
Heat a thin layer of oil in a large nonstick skillet over medium- high heat. Add the patties and cook, flipping once, until browned, about 2 minutes per side. Cover and cook until heated through, about 2 minutes longer. Serve hot.
